Stuffed Shell Recipe
Take a look at the ingredients. Have you got them all? If the answer is yes, make a batch right now.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 6 servings
- 4 1/2 tsp garlic 3 cloves, minced
- 5.3 oz medium sweet onion 1 medium, finely diced
- 7 oz extra-firm tofu crumbled
- 7 oz ricotta cheese
- 3.9 oz celery 2 medium stalks, finely diced
- 1/2 cup basil leaves chiffonade
- 1/2 cup parsley chopped
- 1 tbsp lemon juice juice of 1/2 lemon
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 tsp ground black pepper
Boil the pasta. Our pasta box recommends 15 minutes, so we only boiled it for 11-12 minutes.
Drain and cover. Put the cooked pasta in another pot and leave to cool.
Preheat oven to 400°F.
Sauté the filling. In a large skillet, heat the olive oil. Add the garlic and onion and sauté for about 5 minutes. Season with salt and pepper. Add the remaining filling ingredients (except the ricottand sauté for another 8 minutes or so. Put the mixture into a bowl.
Prepare the filling. Mix the ricotta cheese with the sautéd mixture to form the filling.
Prepare the baking dish. Spread ½ cup of pasta sauce onto your baking dish.
Put in the shells, stuff, and cover. Stuff about 2 tbsp of filling into each shell and place on the sauce in a flower-like pattern. Spoon the remaining sauce onto the shells and spread it out evenly. Cover with foil.
Bake. Put the baking dish in the preheated oven for 20 minutes.
Serve. The dish is best served with a side salad.
Serving: 1Serving | Calories: 324kcal | Carbohydrates: 52g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 593mg | Potassium: 205mg | Fiber: 5g | Sugar: 6g | Vitamin A: 985IU | Vitamin C: 17.2mg | Calcium: 244mg | Iron: 1.5mg